Take away only.

First of all the recipe is great. It makes a nice chile verde.

I used a nice fat shoulder butt, which had a blade bone in, so I cut the meat off and cubed it. If you can have a butcher do this - then for sure your advice is great, save counter time. I could tell this meat would be nicely tender. The bone with clinging meat I started right away in some vegetable stock for my "clear" liquid. After I browned it deeply. Also I browned the meat spread out in two pans so it wasn't boiling in juices. Just a perfect flavor sear. Oh - I almost forgot I browned it with a couple rashers of quality bacon. Just to alter the flavor profile slightly. The other sauce I had is interesting.......as I wrote, the tomatillos at the store are beyond pathetic, more like rotten. So I used canned tomatillo sauce. Which kinda sucks. But I combined it with my stock above from deglazing and the bone.

The peppers, no fresh pablano so I used 2 pasillas. Oddly the Anaheims had some kick. Plus I roasted one fresh yellow bell pepper for some sweetness color and texture. I used two jalapenos and two serranos. The recipe doesn't say when to add the peppers, but I assume with the tomatillos. No bay leaf in the ingredient list, no biggie. Added. I ground my own coriander and cumin, way tastier fresh ground.

None of us like cooked cilantro, left that out. Some fresh is OK on the side, chopped and cooked tastes like soap to some people's taste buds.

This was tender in just over an hour, let it go longer.

First of all the recipe is great. It makes a nice chile verde.

I used a nice fat shoulder butt, which had a blade bone in, so I cut the meat off and cubed it. If you can have a butcher do this - then for sure your advice is great, save counter time. I could tell this meat would be nicely tender. The bone with clinging meat I started right away in some vegetable stock for my "clear" liquid. After I browned it deeply. Also I browned the meat spread out in two pans so it wasn't boiling in juices. Just a perfect flavor sear. Oh - I almost forgot I browned it with a couple rashers of quality bacon. Just to alter the flavor profile slightly. The other sauce I had is interesting.......as I wrote, the tomatillos at the store are beyond pathetic, more like rotten. So I used canned tomatillo sauce. Which kinda sucks. But I combined it with my stock above from deglazing and the bone.

The peppers, no fresh pablano so I used 2 pasillas. Oddly the Anaheims had some kick. Plus I roasted one fresh yellow bell pepper for some sweetness color and texture. I used two jalapenos and two serranos. The recipe doesn't say when to add the peppers, but I assume with the tomatillos. No bay leaf in the ingredient list, no biggie. Added. I ground my own coriander and cumin, way tastier fresh ground.

None of us like cooked cilantro, left that out. Some fresh is OK on the side, chopped and cooked tastes like soap to some people's taste buds.

This was tender in just over an hour, let it go longer.

This is educational and inspirational. I did not know that you are a chef. From reading this post I can see lots of differences between the way I throw stuff together when I cook and the way an expert works.

I don't recall ever cooking cilantro before, except for probably when reheating a dish that already had some on it.